China Sea Seaweed Chutney

March 21, 2014

China Sea Seaweed Chutney © kvalifood.com

A warm, savoury-sweet chutney made from dried seaweed cooked down with honey, soy sauce, and fish sauce until the leaves nearly dissolve into a thick, glossy sauce. It has a deep umami flavour with a touch of sweetness and ginger. Serve it warm or at room temperature alongside seafood.

Ingredients

3½ oz (100 g) Dried seaweed
2 tbsp Honey
1 tsp Black soy sauce
2 tbsp Nuoc mam
1 tsp Sugar
¼ oz (5 g) Ginger julienne

Directions

Rinse the dried seaweed thoroughly and sort through it, discarding any debris.
Place the seaweed, honey, black soy sauce, nuoc mam, sugar, and ginger julienne in a small saucepan. Add about one glass of water.
Cook over low heat, stirring occasionally, until the seaweed leaves have almost completely broken down into a thick sauce. This takes roughly 15-20 minutes.
Taste and adjust the seasoning. If the chutney becomes too thick, add a splash more water.

Notes

Serve warm or at room temperature as a sauce for seafood dishes.
The consistency should be somewhere between a chutney and a thick sauce - not runny, but spreadable.